Chicken & Rice Stirfry
Yield
6 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cubed |
|
| 2 | each |
celery stalks
diced |
|
| 1 | large |
carrots
diced |
|
| 1 | large |
onions
cut in quarters |
|
| 1 | teaspoon |
chicken broth
powder |
|
| 1 | can |
chicken broth
|
*
|
| 2 ½ | cups |
water
|
|
| 1 ½ | cups |
rice
|
|
| 3 | tablespoons |
soy sauce, tamari
low sodium, to taste |
|
| 2 | each |
garlic cloves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cubed |
|
| 2 | each |
celery stalks
diced |
|
| 1 | large |
carrots
diced |
|
| 1 | large |
onions
cut in quarters |
|
| 5 | ml |
chicken broth
powder |
|
| 1 | can |
chicken broth
|
*
|
| 591 | ml |
water
|
|
| 355 | ml |
rice
|
|
| 45 | ml |
soy sauce, tamari
low sodium, to taste |
|
| 2 | each |
garlic cloves
crushed |
|
Directions
Mix 2 cups water and can of broth, bring to a boil.
Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed, approximately 30 minutes.
In wok or large pan heat ½ cup of water, bouillon and garlic over med-high heat.
Add prepared vegetables and chicken.
Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
Add cooked rice and stir well. Add soy sauce and mix in.
